Slow Cooker Keto Rib Recipe
{THM:S, Low Carb, Ketogenic, Sugar-Free}
A couple of weeks ago, I saw that our local butcher shop was running a special on St. Louis style ribs, and as a rib fanatic, I just HAD to jump on the sale!
Now, I LOVE smoked ribs, but since we don’t have a smoker, I had to find a way to mimic that slow-smoked flavor in my own kitchen, and I landed on my slow cooker.
After, all it can cook meat low and slow, melding all of the flavors, until it falls off the bone – but still with a nice crust of seasoning on the outside.
It was going to be perfect.
The only other piece of the delicious rib puzzle, then, was the seasoning.
I settled on my perfect rib rub:
- 2 T Himalayan Salt
- 1 T Smoked Paprika
- 1 T Onion Powder
- 1 T Garlic Powder
- 1 T Cumin
- 2 tsp. Black Pepper
- 1-2 T of Granulated Lakanto Sweetner (use depending upon how sweet & spicy you like your ribs)
Of course, it wouldn’t be a complete southern-style rib meal without some Keto Broccoli Salad and Keto Coleslaw!
Making the ribs, however, is just about the easiest meal you’ll ever make:
Mix the rib rub in a bowl or plastic bag. Then, line your slow cooker with a slow cooker liner, if desired.
Using about 5 pounds of thawed St. Louis Style Ribs (or however many will fit upright in your slow cooker), rub the rib rub in a thick layer over both sides of the ribs. You most likely will not use up all of the rib rub.
Place the ribs upright in the slow cooker. I usually set them up in a circular pattern in the slow cooker to maximize the amount of ribs I can fit into it.
Place the lid on the slow cooker and cook for 8 hours on low.
When the ribs are cooked, remove gently from the slow cooker and place them on a large cutting board or tray to rest for 5-10 minutes before serving. Enjoy!
As far as macros go, my Keto Rib Recipe is about as Keto as it gets:
This Recipe makes 12, 5oz servings:
270 Calories
22g of Fat
0g Carbohydrates
19g Protein
I highly suggest that you pair these ribs with a delicious, Keto-friendly BBQ Sauce, such as Alternasweet’s Sweet & Spicy Barbecue Sauce!
You May Also Like:
Keto Beef Stew (THM:S, Low Carb, Keto)
Slow Cooker Crack Chicken (THM:S, Low Carb, Keto)
Slow Cooker Pork Carnitas (THM:S, Low Carb, Keto)
Chicken Mushroom Stroganoff (THM:S, Low Carb, Keto)
Quick Crockpot Cheesy Broccoli Soup (THM:S, Low Carb, Keto)
Affiliate Links: the following links will take you to some of the tools I used to create this recipe. When you purchase through my link, I get a small commission, at no cost to you, which helps to support the cost of running this site. This means more FREE recipes and resources for you.
- ButcherBox Chicken Thighs and Bacon (and grass-fed meats)
- Alternasweets Keto-Friendly BBQ Sauce
- Lakanto Sweetener
- Slow Cooker Liners
- Organic Ghee
- The Keto Box
- Keto Quickstart
- For The Ribs Rub:
- 2 T Himalayan Salt
- 1 T Smoked Paprika
- 1 T Onion Powder
- 1 T Garlic Powder
- 1 T Cumin
- 2 tsp. Black Pepper
- 1-2 T of Granulated Lakanto Sweetner (use depending upon how sweet & spicy you like your ribs)
- 5 pounds St. Louis Style Ribs
- Mix the rib rub in a bowl or plastic bag. Then, line your slow cooker with a slow cooker liner, if desired.
- Using about 5 pounds of thawed St. Louis Style Ribs (or however many will fit upright in your slow cooker), rub the rib rub in a thick layer over both sides of the ribs. You most likely will not use up all of the rib rub.
- Place the ribs upright in the slow cooker. I usually set them up in a circular pattern in the slow cooker to maximize the amount of ribs I can fit into it.
- Place the lid on the slow cooker and cook for 8 hours on low.
- When the ribs are cooked, remove gently from the slow cooker and place them on a large cutting board or tray to rest for 5-10 minutes before serving. Enjoy!
xoxo,
Gretchen
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Hi, wondered if you add any liquid in the bottom of you slow cooker, or simply place ribs in a circular pattern around pot?
Thanks,
Jocelyn
I’m curious about the water, too. I thought you had to use at least some liquid in a slow cooker. Thanks for clarifying.
Hi did anyone come to a conclusion on whether to use water or luquid at the bottom of the slow cooker?